Crispy Chicken Fingers

2005, Ellie Krieger, All Rights Reserved
TOTAL TIME: 43 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Honey-Mustard Sauce, recipe follows
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Directions

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups
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